Cool Tomato And Cucumber Soup The Hot Sauce Makes The Difference Recipes

COLD TOMATO CUCUMBER SOUP

Steps:

• Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
• Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
• Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

COOL TOMATO SOUP

Steps:

• In a blender, cover and process 1 cup tomato juice and half of the tomatoes, cucumbers, peppers, onion, garlic and thyme until chopped. Transfer to a large bowl. Repeat. , Place vinegar and remaining tomato juice in the blender. Add the bread; cover and process until smooth. Add to vegetable mixture; stir in oil and pepper. , Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired.

CUCUMBER SOUP WITH TOMATOES

Steps:

• Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
• Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

TOMATO-CUCUMBER SOUP WITH BASIL

Steps:

• Working in two batches, blend all of the ingredients except the basil leaves in a blender for two minutes or longer until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), and chill for at least two hours before eating. Garnish each bowl or glass with slivered or very small whole basil leaves.

COOL TOMATO AND CUCUMBER SOUP-THE HOT SAUCE MAKES THE DIFFERENCE.

Steps:

• Combine the cucumbers and tomato juice in a food processor or blender and purée. Pour into a large bowl. Stir in the yogurt, hot sauce, Worcestershire sauce, salt, and pepper. Chill in the freezer for 20 minutes. While the soup chills, peel the avocado, remove the pit, and cut into cubes. Divide the soup among 6 chilled bowls, and float a few avocado cubes in each. Serve with a lemon or lime wedge on the side.